Low-carb lunch idea: Tofu “Pasta” – Pappardelle in Light Cream Sauce
I’m going to Japan in a week! I made Jason promise he would only eat Yong Tau Foo (no carbs!) for lunch every day, so that he can eat his ramen, tempura, sushi and tonkatsu during the trip without worry. His reply? Even if he doesn’t eat Yong Tau Foo every day, he will still eat during the trip without worry. How can?! His face looks like it’s going to explode. If it does then how? I gotta clean the floor! I cannot let that happen.
Easy Mushroom and Asparagus Risotto in Seafood Stock
I’m sorry I don’t have a picture with better table styling, because this was cooked over the stove without any planning and that evening, I was quite frustrated! Having cooked the awesome-nest risotto I’ve ever cooked (I’ve only cooked it once) last year, I was dying to go at it again but wasn’t quite prepared to ladle boiling stock over rice every few minutes until they were cooked. And so I set out to do what I thought was a clever thing. MAKE RICECOOKER RISOTTO. I had everything planned. The amount of rice, the stock, the asparagus, the mushrooms, the timing. Everything. Except the ricecooker.
